“Can’t Tell Me Nothin” migas with smoked corn beef brisket

Fresh off the viewing of the epic and historic Black Panther blockbuster movie, needed a breakfast like these migas to help with the celebratory hangover. As I forever walk gassed with my chest out as if I were walking with a panther behind me, you can’t tell me nothin!

Migas have long been a staple breakfast option to most Texans, however outside of the Lone Star State they are relatively unknown. During my Chicago years, I’d frequently serve a version of migas to guests. They always required much explanation and always delivered cult like fandom. Besides the fact that they are a satisfying tasty breakfast, migas are great at two things – they are easy way to feed a large group and two they soak up alcohol like nobody’s business.

More recently, over the years, as the city of Austin has exploded in popularity bringing visitors from far and near and from coast to coast have learned of the phenomenom that is migas. Every blogger now has a migas recipe – easy migas, low fat migas, Austin style, etc. I’m sure there will be a vegan migas soon.

At their core migas are scrambled eggs, tortillas, peppers, and salsa all cooked in one skillet. Beyond these items is where you see people put their own spin on the filling breakfast. Black beans (refried or plane), proteins (chorizo, bacon, etc.), etc. are common adds. I’ve always thought of migas as a creative, efficient, and tasty way to get rid of stale or leftover foods with eggs being the foundation. Stale tortillas are perfect in a dish like this. Like rice in a gumbo or curry, stale tortillas easily absorb all the combined flavors and do so without becoming a super soggy textural mess.

I kept my migas version fairly traditional albeit two tweaks. One I didn’t have any tortillas on hand, so used tortilla chips. Two I had some of the best corn beef brisket on hand. Working with local farmers and ranchers Mum Foods makes some of the best barbecue in Texas, but the standout in my personal opinion is the smoked corn beef brisket. They are one of the regular vendors at local farmer’s market in my Austin neighborhood. I always buy extra for recipes like migas. Leftover corn beef brisket is a beautiful thing! It adds that wonderfully smoked and meaty taste to the salty, spicy and aromatic flavors provided by the onions, peppers, and cilantro. At the end of the day, this is a no fuss dish, so as long as you have the core ingredients on hand, really eggs, just make use of whatever you have on hand. No fresh peppers, use jars of pickled jalapenos. No tortillas, use whatever chips you have. I imagine Doritos or Funjuns would be great!

It’s hard to mess up migas as they don’t require any expert skill set. The ingredients make the dish as in most recipes, but its especially true with migas. To make these migas you’ll need to start with some type of onions (red, white, yellow, shallots, etc.). Saute them in a skillet followed by red peppers and jalapenos. If I were using tortillas I’d add more oil and fry them prior to the onions. At this point you add well beaten/whisked eggs into the skillet and then eventually layer in any remaining ingredients.

Key Tips for Better Migas

Saute onions long enough to ensure raw onion pieces don’t make their way into the dish

Cast-iron skillets work best, I’m partial to these preseasoned ones which you can find on amazon pretty cheap.

Use tomatillos instead of tomatoes as they have less water which make it easier to make firmer scrambled egs

Add salsa much late in the eggs cooking process unless you prefer runnier eggs. let the eggs settle

Use tortilla chips to cut down time and labor vs. making your own from fresh tortillas

Don’t add tortillas too early or they’ll be soggy, but also not too late or they’ll be crunchy. If you’re going to err do so on side of crunchy.

In a medium bowl, whisk together the eggs, 1/4 teaspoon salt, and a few grinds of pepper.

Add the eggs to the skillet. With a spatula, gently fold them into the sauce. Continue to fold the eggs into the sauce, allowing the uncooked eggs to flow to the bottom of the pan. Add the tortilla chips. Cook until the eggs set folding this chips in as the eggs cook. Stir in the brisket, salsa, and cilantro.

Transfer the migas to heated plates. Optionally, sprinkle with cheese and avocado. Serve with black beans.

Recipe Notes

Saute onions long enough to ensure raw onion pieces don't make their way into the dish

Use tomatillos instead of tomatoes as they have less water which make it easier to make firmer scrambled egs

Add salsa much late in the eggs cooking process unless you prefer runnier eggs. let the eggs settle

Use tortilla chips to cut down time and labor vs. making your own from fresh tortillas

Don't add tortillas too early or they'll be soggy, but also not too late or they'll be crunchy. If you're going to err do so on side of crunchy.